1 ½ TBSP. unsalted butter, plus more as needed
1 large shallot, finely chopped
1 small tomato, seeded and finely chopped
2 TBSP. white wine vinegar
2 TBSP. chopped fresh tarragon
Salt and pepper
½ lb. green beans (thin ones are best)
¾ cup cornmeal
8 striped bass fillets
½ cup half-and-half
Melt ½ TBSP. butter in a skillet over medium heat.
Add shallots and cook 3 minutes.
Stir in tomato, vinegar, ¼ cup water, 1 TBSP. tarragon and ¼ tsp. each of salt and pepper; bring to a simmer and cook until reduced by half, about 5 minutes.
Remove from heat.
Place green beans in a large microwave-safe bowl.
Drizzle with 1 TBSP. water, cover with plastic wrap and microwave about 4 minutes.
Season with salt and pepper; keep warm.
Place the cornmeal in a shallow bowl.
Dredge the fish; shake off excess.
Heat ½ TBSP. butter in a large nonstick pan over medium-high heat.
In batches, add the fish, cook until golden, turning once.
Add more butter between batches, if needed.
Transfer fish to plates.
Return the sauce to medium heat.
Add half-and-half; bring to a simmer; cook until slightly thickened.
Stir in remaining 1 TBSP. tarragon and ½ TBSP. butter and season with salt and pepper.
Serve fish with the green beans and top with sauce.